Roasted Garlic Chicken Penne (Print Version)

Tender penne with juicy roasted chicken in a silky garlic cream sauce. Rich, aromatic, and deeply satisfying.

# Ingredient List:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approximately 14 oz)

→ Pasta

02 - 12 oz penne pasta

→ Roasted Garlic

03 - 1 large head garlic
04 - 1 teaspoon olive oil

→ Cream Sauce

05 - 2 tablespoons unsalted butter
06 - 2 tablespoons all-purpose flour
07 - 1 and 2/3 cups whole milk
08 - 1/2 cup heavy cream
09 - 2 oz grated Parmesan cheese
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garnish

13 - 2 tablespoons chopped fresh parsley
14 - Extra grated Parmesan cheese for serving

# How-To Steps:

01 - Preheat oven to 400°F. Slice the top off the head of garlic to expose the cloves. Drizzle with 1 teaspoon olive oil and wrap in aluminum foil. Roast for 30 minutes until soft and golden.
02 - Season chicken breasts with salt and pepper. Place on a baking sheet and roast alongside garlic for 22 to 25 minutes, or until juices run clear and internal temperature reaches 165°F. Remove from oven and let rest for 5 minutes, then slice thinly.
03 - Cook penne in salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
04 - Squeeze roasted garlic cloves from their skins and mash to a smooth paste.
05 - In a large skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and heavy cream, stirring constantly until thickened, approximately 3 to 4 minutes.
06 - Stir in mashed roasted garlic, Parmesan cheese, salt, black pepper, and red pepper flakes if using. Cook until cheese is fully melted and sauce reaches a smooth consistency.
07 - Add sliced chicken and cooked penne to the cream sauce. Toss thoroughly to coat all pasta, adding reserved pasta water as needed to achieve desired consistency.
08 - Transfer to serving dishes immediately. Garnish with fresh parsley and additional grated Parmesan cheese.

# Helpful Tips:

01 -
  • The roasted garlic transforms into something sweet and mellow, not sharp at all
  • Everything comes together in one pan while the garlic roasts
  • Leftover rotisserie chicken works perfectly if you want to save time
02 -
  • Dont rush the garlic roasting step. That transformation from sharp to sweet is what makes this special.
  • Reserving pasta water is not optional, it helps the sauce cling to every piece of penne.
  • Slice the chicken against the grain for the most tender bites.
03 -
  • Roast extra garlic heads while the oven is hot and store them in the fridge for quick additions to other dishes
  • Use room temperature milk and cream to prevent the sauce from breaking when you add them
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